Chicken in Coconut Curry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken fillet (s)
- 4 spring onion (s)
- 200 ml coconut milk
- 100 ml poultry broth
- 50 ml orange juice
- 2 tablespoon honey
- 2 pinches saffron, ground
- 3 tablespoon mustard
- salt and pepper
- 2 orange (s)
- curry
- oil
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets and pat dry with kitchen paper. Season with salt, pepper and curry. Heat cooking oil in a saucepan. Fry the chicken breast fillets in it, remove and keep warm.
- For the sauce, clean and wash the spring onions and cut diagonally into slices. In the same fat in which the chicken breast fillets were fried, sauté the spring onions. Pour in the coconut milk and the stock and bring to the boil. Refine the sauce with orange juice, honey, saffron and mustard.
- Finally, season to taste with salt, pepper and curry. If you want, you can thicken the sauce with a light sauce thickener. Peel the oranges, remove the white skin and cut the pulp into thin fillets. Put the fillets in the sauce and heat them briefly.
- This goes well with rice, refined with chopped pistachios.
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